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Spiced Barley Pudding
Spiced Barley Pudding

by Amy Oboussier

Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water.
Veg Basket Broth
Veg Basket Broth

by Jenny Chandler

Loaded with fresh veg’ alongside the wonderfully nourishing broth mix of dried peas, favas, lentils and oats; this dish manages to feel simultaneously light and hearty, quite a feat. It’s a great way of emptying the veg’ basket or visiting your local greengrocer and buying one of almost everything.
Spiced Squash Cake with PI'Y Brazil Nuts
Spiced Squash Cake with PI'Y Brazil Nuts

by Sarah Cotterell and Aitana Infante

Here’s a recipe from the early days of The Little Cooking Pot and one of Aitana's favourites. The squash makes the cake deliciously moist, whilst the fragrant ras el hanout spice mix, chunks of ginger and crunch from the Brazil nuts make every bite exciting.
Crispy Fava Beans, Whipped Tofu & Red Chicory
Crispy Fava Beans, Whipped Tofu & Red Chicory

by Eden Owen-Jones

Eden Owen-Jones' light, silky and creamy whipped tofu dip is topped with split fava beans crisped in the oven to add a lovely crunch. Serve with deliciously bitter red endive leaves or spoon it over grilled radicchio.

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